Some of my earliest restaurant memories involve escargots. My parents wanted their children to be comfortable in establishments ranging from hamburger joints to fine dining rooms, and they also wanted us to be willing to try anything on the menu. It helped that escargots are a favourite of my mother’s, so we were exposed to them early and often. It helped, even more, that they were drowned in delicious, garlicky, lemony butter. You haven’t lived until you’ve had that butter running down your chin. (You weren’t raised by my parents if that happened more than once.)
These days, I appreciate a version that doesn’t involve the fuss of making escargots at home, appeals to vegetarians, and can even be veganized in a pinch. Green beans are chameleons in the kitchen and take to lashings of lemony garlic butter beautifully. In this recipe, they’re steamed before being finished in the pan, but they could just as easily be blanched, if that works better for you.
I was tempted to pick up a baguette to soak up the butter, but I decided to add it to some red sauce, instead. It’s the time of year when winter pantry staples start to feel very tired. Adding this butter gave the sauce a richness and freshness of flavour that made me forget that fresh tomatoes are still months away.